Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-16 DOI:10.1016/j.idairyj.2024.106114

Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi

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Abstract

Bovine milk fat globule membrane (MFGM) proteins are crucial to calf health and human nutrition, but a knowledge gap exists for its lactation stage-specific variations in cows and buffaloes. This study employed mass spectrometry to identify the inter- and intra-lactation stage-specific MFGM proteins in Murrah buffalo (Mu) and Holstein Friesian cow (HF). Mu exhibited higher proteins (n = 264) than HF (n = 250); utilizing multivariate analysis, differentially abundant proteins (n = 78 in HF, n = 31 in Mu) were identified specific to lactation stages. The MFGM proteins were categorized into health-associated (47.1%), lipid-associated proteins (44.1%), and shared proteins (8.8%). HF milk contained all health-associated proteins detected in Mu, besides possessing unique proteins (e.g., BTN1A1, SAA3, and ENPP3), including lipid-associated proteins that contributed to improved calf immunity. These results suggest HF milk is more suitable for calf health and dairy product development, including expanding our understanding of lactation stage-specific MFGM proteins and highlighting their potential health benefits.

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荷斯坦弗里斯兰奶牛和穆拉水牛泌乳期健康和脂质相关乳脂球膜蛋白的特异性变化

牛乳脂肪球膜（MFGM）蛋白对犊牛健康和人类营养至关重要，但对其在奶牛和水牛泌乳期的特异性变化还缺乏了解。本研究采用质谱技术鉴定了穆拉水牛（Mu）和荷斯坦弗里斯兰奶牛（HF）泌乳期间和泌乳期内特异性的 MFGM 蛋白。穆拉水牛的蛋白质含量（n = 264）高于荷斯坦弗里斯兰牛（n = 250）；通过多元分析，确定了泌乳期特异性的不同丰度蛋白质（荷斯坦弗里斯兰牛为 78，穆拉水牛为 31）。MFGM蛋白质分为健康相关蛋白质（47.1%）、脂质相关蛋白质（44.1%）和共享蛋白质（8.8%）。高浓度牛奶除了含有独特的蛋白质（如 BTN1A1、SAA3 和 ENPP3）外，还含有在 Mu 中检测到的所有与健康相关的蛋白质，包括有助于提高犊牛免疫力的脂质相关蛋白质。这些结果表明高浓度牛奶更适合犊牛健康和乳制品开发，包括扩大我们对泌乳期特异性MFGM蛋白质的了解，并强调其潜在的健康益处。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.